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No need to use "00" flour if you're baking under 750 degrees.
Here's a pretty simple recipe that will probably seem heretical to some
Note - I weigh ingredients as well. I definitely recommend a scale
500g flour (I use King Arthur AP or Bread)
350g water (the ratio of water to flour is called the hydration, This is 70%)
1 teaspoon salt
1 teaspoon instant yeast
Mix everything together in a large bowl. Knead a little if necessary to incorporate the ingredients. Form into rough ball and put back in bowl. Cover bowl with plastic wrap.
Throw in the fridge for 24-48 hours. Stretch and fold the dough over on itself once every 12 hours or so.
Pull the dough out about 2 hours before you want to bake and let it come to room temperature. Make pizzas.
This requires some advance planning, but is actually as close to zero work as you can get it. Your can ratio this up or down as need be. You can also play with the hydration. Higher will usually give you a puffier airier crust.
I tried many different ones and my favorite came from this forum from FIDEL . . based off Mellow Mushroom's crust so has molasses with thin chewy crust, excellent. . . here it is:
INGREDIENTS:1/2 cup spring water at 105-110*1 tsp fast acting yeast1 1/4 tsp molasses1 tsp salt1 1/2 tsp olive oil3/4 cup cold spring water3 1/2 to 3 3/4 cup high gluten flour (I use KA Sir Lancelot)
Procedure:1 Add the yeast to the hot water, mix thoroughly until yeast is dissolved, then add the molasses and stir again to dissolve the molasses.2 Allow to bloom for a few minutes. You don't want a full bloom, but allow the beginning bubbles to appear. Add the cold water to bring the3 temperature down to slow the fermentation process. Spring water is important for proper mineral content, taste, and lack of chlorine.4 Chlorine is a natural enemy of the yeast and is purported to inhibit the proper rise. Put all the liquid into a mixer bowl. Add the salt5 and olive oil and using the beater attachment stir to combine.6 Slowly begin adding flour a tablespoon or two at a time with the beater paddle spinning. The idea is to make something resembling a thick7 batter and beat for a few minutes. The idea is to fully combine and distribute all the ingredients. Begin adding flour again, slowly, until8 the batter comes together into a dough ball.9 Switch to a dough hook and continue adding flour, little by little, until the dough ball is the proper consistency. Knead for 4-5 minutes,10 turning the dough over at least once during the kneading.11 Form into two balls of equal sizes. Roll the balls tightly and place seam down on oiled cookie sheet. Lightly spray the balls with cooking12 spray, cover, and place in the fridge for at least 12 hours. Longer is better.13 Once the dough balls have doubled in size they are ready to go. You can expedite this by allowing to rise at room temperature after the 1214 hour rest in the fridge
Cooking TipsCooking TipsOptional: At the end of the kneading process you can add garlic powder, dried basil, oregano, or any other herbs or aromatics you want toenhance the flavor of the dough.A couple tips. If you want a more yeasty flavor then allow the yeast to bloom more fully before you incorporate the remaining ingredients.If you prefer a softer crust increase the amount of oil in the dough and reduce the water (or increase the flour) to compensate.
Recipe SourceAuthor: Fidel
Source: BGE Forum, Fidel, 2009/02/14
nolaegghead-is there a brand og the tomatoes you prefer? Which style do you use i.e. peeled, stewed etc? How do you use the tomatoes? Make a sauce or just put on the dough?My first pizza was charcoal after just a few short minutes...I wanna try again. Thanks!